Terrine de Foies de Volaille


Or in other words…Chicken Liver Pate

Now don’t freak out.

Chicken liver is delicious!


I have a deep love for chicken liver.

I like calves liver, but in my opinion it can’t hold a candle to chicken liver.

There are a couple of different “traditional” ways to make chicken liver pate. I also ran across many recipes where people just added what they felt like adding. I like that mindset. I thought that the addition of hard-boiled eggs sounded unappealing, so I left them out.


I know that bacon fat goes very well with chicken liver, so I used that instead of dairy free butter. I thought caramelized onions and apple sounded like it would be tasty on top.

And it was.


I keep a large ramekin full of bacon fat in the refrigerator.

Doesn’t everyone?

And by large I mean this isn’t one of those baby ramekins. This is cereal bowl size, folks. Oh yeah.


If you don’t have bacon fat on hand, this recipe is the perfect excuse for you to make yourself bacon for breakfast. You could also use butter I suppose.


Keep in mind that chicken livers and bacon fat were meant to be together.

You won’t be disappointed.


I allow myself fried chicken livers with sautéed onions, mashed potatoes, and gravy twice a year.

Pure Heaven on a fork.

If you haven’t ever tried it you should. They are so tender on the inside and crispy on the outside, salty. Not shocking liver-ee just the right amount of flavor. Amazing. I also like chicken livers chopped up in my Thanksgiving & Christmas gravy.

Pate is a good place to start if you haven’t ever dabbled in chicken livers. Then you can move on to fried chicken livers and before you know it, you’ll be a convert and you won’t be able to live without them in your gravy.

So no more wrinkling of the nose when you hear the words “chicken liver”.

Chicken Liver Pate with Carmelized Apples & Onions

About 1 Pound of Organic Chicken Livers, drained (liver filters the body, better to not have hormones, pesticides, etc . in the chicken)

1 Medium Sweet Onion, diced

3 Generous Tablespoons of Bacon Fat

1 1/2 teaspoons Kosher Salt

A Few Grinds of Fresh Pepper

2 Bay Leaves

About 1/3 Cup Dessert Wine (I used a late harvest Semillon)

1 Granny Smith Apple, diced skin on

1 Medium Sweet Onion, sliced thinly

1 Generous Tablespoon of Dairy Free Butter

Small Pinch of Kosher Salt

Saute the diced onions and bay leaves in the bacon fat until the onion is translucent.

Add chicken livers, salt, and pepper.


Cover with a splatter guard and saute until browned, about 8 minutes or so. Deglaze with the wine and reduce by about half. Set aside.


Lightly caramelize the sliced onion and apple in the butter and salt. Cooking on medium low it will take about 20 minutes or so. Set aside.



Remove bay leaves from liver mixture, add to food processor. Blend until smooth. Season to taste.


Serve with toasted bread or crackers topped with the apple/onion saute.

I sliced gluten free french bread, buttered it (non-dairy) and toasted it under the broiler on each side.


I spread the pate into different ramekins. It will last in the fridge for two to three days and can also be frozen for use at a later time.


9 Comments on “Terrine de Foies de Volaille

  1. I didn’t think it was possible to make pate without cream. What a great looking pate. I think I’ll have to make this xx


  2. I looked through a lot of recipes and I don’t think one of them had cream. It would add a wonderful creamy, consistency though. I think it’s safe to say cream makes everything better. Ha! I miss cream over fresh peaches, now I have to settle with almond milk. 🙂


  3. This is a great preparation, April, and I’m sure a great use for bacon fat. I love how you used caramelized onion and apple for serving. I’ve considered making paté in the past but was concerned that, given its short shelf life, there’d be too much waste. Seeing that I can freeze a portion makes this far more accessible. Thanks for that tip and the recipe.


    • Yes, bacon fat makes everything better in my opinion. 😉 Martha Stewart said it could be frozen so I’ll have to take her word. Ha!


  4. What a wonderful recipe to come back here to! I have tried pate.. and love it. Your flavors here are so refreshing.. I love the idea of bacon and will be refrigerating my next batch of fat so I can have it on hand. Love love this one, April! xx


  5. April, this is a beautiful presentation.

    Q: Do you ever have to sneak up on a food you haven’t eaten in a long time?

    For me, liver is the one. I haven’t eaten it in over 40 years! This looks wonderful, and I think I must try it soon. Thanks for the tip to use organic liver. That was one of the reasons I hadn’t touched the stuff sooner.


  6. Hi April! I was just thinking about you and how I don’t get notifications about your new posts… Strange…
    There is so much I have missed, i can’t believe this! Anyway, this looks marvelous! My husband keeps looking at your photos over and over again! 🙂 We both love pate, will definitely try your recipe!


    • Hi Sibella! I haven’t been getting your post notifications either! That has happened to me several times now. I’m not sure why. Glad you decided to stop by. 🙂

      I’m going to try to post a few things this week. Life has been so busy around here. Our son arrived a few days ago and is going to stay for a month! Hope you are doing well! ~ April


  7. I am going to sign up by email, just to be sure I am up-to-date! 🙂 So glad to hear that your son is visiting for a whole month! Enjoy your time together!
    I am quite busy, but well. A dear friend of mine is moving to Connecticut so I was telling her about you blogging about your move. Have a great week! Looking forward to reading your new posts! 🙂


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